Low Fat Cupcakes With Applesauce Recipes

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APPLESAUCE SPICE CUPCAKES



Applesauce Spice Cupcakes image

I began making these moist cupcakes in grade school and still bake them today. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup butter, softened
3/4 cup sugar
2 large eggs. room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
1 cup prepared cream cheese frosting

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

ADORABLE APPLESAUCE CUPCAKES



Adorable Applesauce Cupcakes image

Applesauce is a low-fat alternative to oil in baked goods. Plus, it keeps cupcakes moist and adds a subtle fresh flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 teaspoon ground cinnamon
3/4 cup apple juice
1/3 cup unsweetened applesauce
3 eggs
1/2 teaspoon red paste food color
1 container Betty Crocker™ Rich & Creamy vanilla frosting
12 thin pretzel sticks, broken into pieces
16 spearmint leaf gumdrops
12 gummy worm candies, cut in half, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Stir paste food color into frosting in container. Spread frosting over cupcakes.
  • To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 340 mg, Sugar 54 g, TransFat 0 g

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